Chef Swallow Dishes Out Seasonal and Sustainable Salads

Andrew Swallow

Mixt Greens, San Francisco

Peaches, tomatoes, and corn — oh my! All the sweetness of summer is coming to the Mixt kitchen as we work alongside Chef Andrew Swallow to learn about what goes into making San Francisco’s most seasonal (and delicious) salads. Chef Swallow got his cooking start at the Culinary Institute of America, and went on to master his cooking craft by working in restaurants in Colorado and New Jersey before making his way to San Francisco. To get in the spirit of seasonal eating, Chef Swallow shared with us his motivation behind the fresh, fast, and healthy Mixt menu.


The Inside Scoop

When did you first realize you wanted to become a cook?

When I was 16 working at a sandwich shop in New Jersey, where I grew up. My interest accelerated when I was 20 working in fine dining, leading me to attend The Culinary Institute of America.

What is the best part about having people eating your dishes?

When people discover that healthy food can be creative, tasty and satisfying. One of my favorite things was when a man walked up to me and said, “I don’t know how you did it, but you’ve gotten men to eat salad all the time!”

Why are you inspired to cook with kids?

I started cooking at a young age and it opened up a whole new world. I have a young daughter now and love seeing her discover new foods. Kids inspire me to stay creative.

Could you please share the recipe that you plan on making with our kids? 

We’ll be making a salad from our signature menu and one from our summer seasonal menu. Summer is really an exciting season to be cooking with us. We’ll be working with corn, peaches, runner beans and heirloom tomatoes.

Is there anything else we should know about you, your food, or your restaurant?

Everyone deserves great food. Stay true to your values — impact matters.